When I asked my mom how this dish became a part of our traditional meal, she said, "I don't know. I saw a recipe for it once." I can only think that the recipe was on a can of pineapple rings forty years ago and that it has morphed and changed throughout the years. Here's my interpretation of one of my family's holiday favorites.
|They're not the prettiest little things, but they sure are tasty.|
(makes 8 servings)
1 20oz can Pineapple rings in juice (reserve the juice)
1 lb yams
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat the oven to 350º. Peal and chop the yams into 1/2' cubes then boil them in salted water until tender. While they are boiling, lay out the pineapple rings in a baking dish. When the yams are done, drain them well and transfer to a large bowl. Add the cinnamon, nutmeg and enough of the pineapple juice to make a creamy mixture when beaten. Drink the rest of the juice or give it to the kiddo that's waiting not-so-patiently at your ankles.
Now comes the Plop in your Pineapple Plops! Spoon the yam mixture evenly onto the rings (plop, plop... you get the picture). Then, with the back of a spoon, make a crater in the top of your plops... er yams. Sprinkle in some brown sugar (about 1/2 tsp) and three to five mini marshmallows. Bake for 8-10 minutes or until the marshmallows are dark brown. Serve hot.
*Note: This is a dish that can be prepared up to the point of baking and be put in the oven as the bird is cooling and the table is being set.
This is a recipe that your kids can help with. They can plop, they can sprinkle, they can place the rings, and they'll love the end result.